4. Cook the Chicken:
Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
5. Add Spinach:
About 30 minutes before serving, stir in the fresh spinach. Cover and continue cooking until the spinach wilts and softens.
6. Serve:
Once the chicken is tender and the sauce is creamy, remove the chicken breasts from the slow cooker and shred or serve them whole, depending on your preference.
Spoon the creamy sauce and sun-dried tomatoes over the chicken. Garnish with chopped parsley.
Instant Pot Jambalaya
My husband can’t get enough of this soup; he always wants a second helping.
Cranberry-Orange Bars
Mastering the Art of No-Oven Stovetop Bread
WWatch Out – Don’t Touch The Bottle
Search For Missing 10-Month-Old Baby Has Come To An End After 36 Hours
ITALIAN DRUNKEN NOODLES
THE BEST PHILADELPHIA CHEESECAKE BARS (SNACK BARS)
Parents shocked after baby born beaming ear to ear – when doctors finally find out why, everyone falls silent
